Some of my earliest restaurant memories involve escargots. My parents wanted their children to be comfortable in establishments ranging from hamburger joints to fine dining rooms, and they also wanted us to be willing to try anything on the menu. It helped that escargots are a favourite of my mother’s, so we were exposed to them early and often. It helped, even more, that they were drowned in delicious, garlicky, lemony butter. You haven’t lived until you’ve had that butter running down your chin. (You weren’t raised by my parents if that happened more than once.)
These days, I appreciate a version that doesn’t involve the fuss of making escargots at home, appeals to vegetarians, and can even be veganized in a pinch. Green beans are chameleons in the kitchen and take to lashings of lemony garlic butter beautifully. In this recipe, they’re steamed before being finished in the pan, but they could just as easily be blanched, if that works better for you.
I was tempted to pick up a baguette to soak up the butter, but I decided to add it to some red sauce, instead. It’s the time of year when winter pantry staples start to feel very tired. Adding this butter gave the sauce a richness and freshness of flavour that made me forget that fresh tomatoes are still months away.
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One Wet Foot 
This is the BEST version of snails. Sans snails!
The beans look so nice and colorful, and quite delicious. Nice that you were brought up to enjoy all types of dishes, I think that’s great.
I agree about the garlicky butter. I happen to like escargot. But also lived a version withlobster chunks (served the same way). Not my favorite recipe, but it was fun. Maybe my beans weren’t that great.
Every time I read one of your posts, I walk away with a memory of a phrase or word that I wish I had been creative enough to write. This week it is (close your eyes and guess),” lashings of lemony garlic butter.” Did you guess that’s the phrase I chose? I would have liked to grow up in your house and to have been exposed to different kinds of dishes. My mom was a good cook but a midwestern cook and, in those days, there weren’t a multitude of choices. Meat and potatoes. Meat and potatoes. Chicken. I learned to enjoy both snails and artichokes when I was in my mid-30s. And, you’re right. The best thing about eating snails (although I happen to like them) is sopping of the sauce with the remaining baguette. How could you restrain yourself?
You just reminded me of the pleasure and memory of butter running down your chin. Your beans have this lovely green. Are they steamed or blanched?
Your beans look fantastic and yes, it is so great to have a vegetarian version. I am not a snail lover, but have made them for my husband, I stick around to soak up the butter with bread. These were great and something I will repeat.
Beautiful green beans! I think they’re my favorite vegetable and adding garlic and butter generally is a winning situation for me. glad you enjoyed them and I chuckled at the childhood story, particularly if it happened more than once. 😉
Your green beans looks delicious! We love it too, and I can imagine making the snail butter with other greens!
I wished I had some bread to soak up that fantastic butter too! This recipe is a real winner.
Look at all that garlic! Love this flavor combination, Teresa – you’ve translated it so beautifully to vegetables.